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| Home -> [African, Beans, Chicken, Couscous, Moroccan, Poultry] -> [Moroccan chicken with couscous Recipe] |
Moroccan chicken with couscous
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
African, Beans, Chicken, Couscous, Moroccan, Poultry |
Rating: |
0 |
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Ingredients:
| 4
| | Chicken legs & thighs | | | Salt & pepper, to taste | | 1
| tbsp | Olive oil | | 1
| large | Onion | | 1
| lbs | Carrots in ? slices | | 2
| tsp | Paprika | | 1
| tsp | Ground ginger | | 1/4
| tsp | Tumeric | | 1/8
| tsp | Cinnamon | | 1
| | Lemon, cut in 8 wedges, seed | | 1
| cup | Chicken broth | | 2
| cup | Chicken broth | | 1/2
| cup | Dried currants | | 1
| tsp | Salt, to taste (opt) | | 1/8
| tsp | Allspice | | 1
| cup | Quick-cooking couscous |
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Procedures:
| 1 | Chicken: Skin and disjoint the chicken, season with the salt (if desired) and the pepper. | | 2 | Heat the oil in a large skillet, preferably one with a nonstick surface, and brown the chicken on both sides over medium-high heat. | | 3 | Remove chicken to a platter. | | 4 | Reduce heat to medium-low, add onions to skillet and sauce for about 3 minutes. | | 5 | Add the carrots and saute for 2 minutes. | | 6 | Add the paprika, ginger, tumeric and cinnamon and cook the mixture for 1 minutes, stirring it. | | 7 | Return chicken and their juices to skillet, add lemon wedges and broth. | | 8 | Bring the liquid to a boil, reduce the heat, cover, and simmer, turning chicken occasionally, for 30 minutes or until it is cooked through. | | 9 | Couscous: In a medium-size saucepan, combine the broth, currants, salt (if desired), and all spice, and bring to a boil. | | 10 | Stir in the couscous, boil for 2 minutes, remove pan from heat, cover and let stand for 5 minutes or until the liquid is absorbed. | | 11 | Serve the chicken and carrots over the couscous, surrounded by the lemon wedges. |
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